This recipe for kielbasa, a flavorful Polish sausage, has been passed down through generations. We’ll guide you through the entire process, from grinding the meat and mixing the spices to stuffing the casings and smoking the sausage to perfection. While we’re making a large batch, you can easily scale this recipe down for home use.
Kielbasa, in Poland, simply translates to “sausage” and encompasses various types. The version we’re making today is a smoked pork sausage, often formed into a U-shape and seasoned with a simple yet delicious blend of spices. It’s a staple in many Polish households, especially during Christmas and Easter.
The recipe we use today is based on a handwritten version from 1966, with one slight modification: the addition of marjoram. This spice was omitted during World War II due to shortages, but has since been reinstated.
The first step involves preparing the meat and spices. We aim for a 70/30 lean-to-fat ratio, primarily using pork. A small amount of beef can also be added. The key is maintaining that ideal fat balance, regardless of the meat used.
Grinding meat for kielbasa
The spices are measured as a percentage of the meat weight. Simply multiply the meat weight by each spice percentage to determine the correct amount. Once mixed, the spices are distributed evenly over the very cold, almost frozen meat. Grinding cold meat is crucial for a clean, smooth texture. If the meat is too warm, the fat can become pasty, resulting in an undesirable texture.
Mixing spices for kielbasa
After grinding, the meat is bound together. This step is vital for achieving a cohesive texture. Water is gradually added to the ground meat and mixed by hand until the mixture clumps together and sticks to your hand without falling apart. At this stage, you have fresh kielbasa, ready to be stuffed and smoked.
Fresh kielbasa mixture
Next, we move on to stuffing the sausage. Natural or artificial casings can be used. We prefer natural hog casings. Using a manual sausage stuffer, we carefully fill the casings, ensuring no air pockets are created. The filled casings are then twisted into links.
Stuffing kielbasa into casings
Before smoking, the sausage links are dried to allow the smoke to adhere better. We hang the links on rods and use a fan to expedite the drying process. This takes approximately three hours.
Kielbasa links hanging to dry
Finally, the sausage is smoked. Any smoker can be used, from a large smokehouse to a small electric smoker or even a Weber grill. The kielbasa is smoked until it reaches an internal temperature of 150°F.
Smoking kielbasa in a smokehouse
The last step is blooming, which involves cooling the sausage with water. This stops the cooking process, plumps the casings, and enhances the color. The kielbasa is then stored in a cool environment before packaging.
Blooming kielbasa with water
For long-term storage, vacuum sealing is recommended. The finished kielbasa, with its cohesive texture thanks to the binding process, can be enjoyed in numerous ways, from being served with sauerkraut to crisped up in a pan and served in a bun with mustard.
